“Buttermilk” Paleo Biscuits
Whether you have food allergies or not, these are guaranteed to satisfy a biscuit craving. Here, I’m substituting dairy-free unsweetened coconut yogurt for buttermilk, and the chemistry works like a charm; the acid in the yogurt reacts with the baking soda and baking powder the same way buttermilk might, resulting in fluffy, tender biscuits that are perfect for any holiday table. They are best served fresh with ghee or butter and jam. I also like to gift them to neighbors and friends during the holiday season.
Yield: Makes 8 biscuits
“Buttermilk” Paleo Biscuits
gluten-free, grain-free, paleo, vegetarian, egg-free, nightshade-free, soy-free
Ingredients
- 2 ½ cups super-fine blanched almond flour
- ¾ cup tapioca flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher sea salt
- ¼ cup room-temperature ghee (or softened vegan butter)
- ½ cup unsweetened coconut yogurt, such as Culina brand
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and salt.
- Add the ghee to the flour mixture and mash it in using a fork until it resembles coarse, wet sand. Set aside.
- In a small bowl, whisk together the yogurt, vinegar, and maple syrup. Add the wet ingredients to the flour mixture, and using a rubber spatula, fold together until a stiff dough forms. You may need to scrape the spatula off with a dinner knife during the process.
- Turn the dough out onto a large cutting board dusted with tapioca flour. Dust the top of the dough as well, then turn the dough in the flour a few times, just until it becomes easy to handle. Using your hands, shape it into a roughly 5 by 9-inch rectangle about 1 ½ inches thick. Cut in half lengthwise and stack the two pieces on top of each other, then pat again into a 5 by 9-inch rectangle. Repeat the cutting and stacking process 2 more times. (This is a rustic approach, so no need to be super exact here.)
- Gently flatten the dough into a final 5 by 9-inch rectangle about 1 ½ inches thick and cut it into 8 rough squares using a knife. Transfer them to the baking sheet and bake for 20 to 23 minutes, or until puffed and golden on the edges.
- Allow the biscuits to cool for 30 minutes on the baking sheet, then serve immediately. The biscuits are really best the day they’re made.